This box was a great one to put together, working with the various producers of this box have been absolutely wonderful.
I like the idea of a spicy box for February. Incorporating all of the ingredients (minus the cookies of course) into a really delicious meal of fry bread chicken tacos sounds about perfect.
Honey Habanero Chicken Fry Bread Tacos
This dish has a few different steps to it. Please make your own version and make sure to post them with the hashtag #NSBX so we can see them!
- 1 whole Roasted garlic chicken broken down and de-boned (reserve the carcass for stock). See our "How To Roast Garlic" blog post.
- 1/4 c Bees and Berries Honey
- 2 tbsp Heartbeat Hot Sauce (this depends on desired level of hotness)
- 1 tbsp Chili Powder
- 2 tsp Paprika
- 2 cloves of diced garlic
- 1/2c Chicken Broth (Celery, onion, carrots roughly chopped)
- 1 diced onion Olive oil
- 2 tomatoes chopped
- 1 red onion chopped
- 1-2 jalapeno’s diced
- 1/4 c of fresh chopped cilantro
- 2 tbsp lime juice
- 1 full batch of fry bread turned into small breads (follow instructions on the bag)
- 2 c Shredded sharp cheese
- 2 c Shredded cabbage or lettuce or a mix of both
- Sour Cream for topping
- Salt and pepper to taste
Unwrap roasted garlic and lift up the skin on your chicken and rub the meat under it. Season with salt and pepper and rub the skin with a bit of oil. Roast at 350 for 1.5 hrs or until internal temp reaches 165. When completed take out and cool completely.
When chicken is cooked, remove all the meat from your bird, there is a long of meat and don’t forget the delicious tenderloin on the back. Once meat is removed from the carcass roughly chop it to bite sizes pieces and set aside.
Take carcass and put it in a pot and cover it with water, no more then what covers the carcass (add Celery, onions and carrots roughly chopped). Bring to a boil and reduce heat to a simmer for 4 hours. Strain and reserve liquid and discard the rest.
Chop tomato, jalapeno, red onion, and cilantro. Combine in a bowl. Add salt to taste and lime juice. Set aside. This is Pico De Gallo
Chop up lettuce and cabbage so it’s nice and shredded and toss together. Set aside.
In medium to large saucepan add oil and heat up. Add diced onion and garlic and sweat down until transparent. Combine the honey, hotsauce, paprika, chili powder into pot. Once combine add chicken stock and simmer on low for 5-8 minutes just until it reduces a bit. Combine Chicken into sauce and heat it back up to temperature.
Gather shredded cheese, fresh pico de gallo, sour cream, chicken, shredded lettuce and cabbage and fry bread and create some delicious tacos with a Northern Twist!
Take shot of suggested Tequila pairing.
You can make this recipe a zillion different ways and with many different ingredients. This is definitely something we would serve in our restaurant!